Blue-cheese Crusted Steak
Ultra-flavorful blue-cheese crusted steak with Japanese-style breadcrumbs gives this a light and crispy crust!
Ingredients
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4 tablespoons chilled butter
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3 cloves garlic, chopped
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1 large shallot, chopped
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1 tablespoon fresh thyme, chopped
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1 tablespoon fresh parsley and chives, chopped
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1 cup sliced mushrooms, optional*
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3/4 cup low-salt beef broth
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1/2 cup dry red wine
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1/2 cup coarsely crumbled bleu cheese
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1/4 cup panko bread crumbs
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4 1-inch thick filet mignon steaks ( 6-8 oz. each )
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions
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Melt 1 tablespoon butter in medium skillet over medium-high heat. Add garlic, shallot, and thyme. *Optional* Add sliced mushrooms to sauce. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes, and set aside.
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Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko.
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Preheat broiler. Melt 2 tablespoons butter in large skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 3-4 minutes for each side, and 1-2 minutes each on the ends, for medium-rare.
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Transfer steaks to a rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, 2-3 minutes. Transfer steaks to plate to rest. Rest at least 10 minutes.
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Pour sauce into reserved skillet. Bring to a boil, scraping up browned bits. Boil for 2 minutes. Whisk in remaining 1 tablespoon of butter and season with salt and pepper. Spoon sauce onto steaks and serve.